Ingredients
The key to this dish lies in selecting the right ingredients that bring out the best in every bite. I always choose ripe, fragrant strawberries—they’re the star here, so their quality makes a big difference. For the yogurt, Greek yogurt works beautifully because it’s thick and creamy, but feel free to use your favorite variety. When it comes to chocolate, I like using dark or semi-sweet for a nice balance, but milk chocolate works just as well if you prefer something sweeter. Here’s what you’ll need:
- 1 pint fresh strawberries, washed and hulled
- 1 cup Greek yogurt (plain or vanilla)
- 1 cup dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil (to smooth the chocolate)
- Optional toppings: crushed nuts, shredded coconut, or sprinkles
If you want to switch things up, you can substitute yogurt with dairy-free options like coconut or almond yogurt. For chocolate, vegan or sugar-free varieties work well too, making these bites customizable for different diets.
Instructions
- Line a baking sheet with parchment paper to prevent sticking.
- Wash and hull the strawberries, patting them dry thoroughly. This step is crucial—any moisture will prevent the yogurt from sticking properly.
- Place Greek yogurt in a bowl and spoon small dollops onto the parchment paper, about the size of a tablespoon. You can gently press a strawberry on top of each dollop for a pretty presentation.
- Freeze the yogurt and strawberries for at least 2 hours or until completely firm. This helps the yogurt hold its shape during dipping.
- While the bites freeze, melt the chocolate chips and coconut oil together in a heatproof bowl over simmering water (a double boiler), stirring until smooth.
- Once the yogurt bites are frozen solid, remove them from the freezer. Using a fork or skewer, dip each bite into the melted chocolate, letting the excess drip off.
- Place the coated bites back on the parchment paper. If you like, sprinkle crushed nuts or shredded coconut on top before the chocolate sets.
- Return the bites to the freezer for another 30 minutes to harden the chocolate shell.
- Serve chilled and enjoy immediately, or store as directed below.
One tip from my restaurant kitchen days: keep your chocolate smooth and warm, but not too hot, to avoid cracking when it cools. Patience here makes a huge difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
